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18
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No-Crust Veggie Quiche
Make this gluten-free vegetable quiche in less than an hour, using just one skillet and a mixing bowl!
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Breakfast, Brunch
Cuisine:
Vegetarian
Servings:
8
servings
Calories:
198
kcal
Author:
Dan from Platter Talk
Ingredients
2
cups
Swiss chard
, thick stems removed and coarsely chopped
8
oz
fresh mushrooms
sliced thin
1/2/
cup
leeks
sliced thin
1
tablespoon
olive oil
5
eggs
1
cup
milk
2
cups
shredded cheese of your choice
we used Fontina
1
handful cherry tomatoes
washed
salt and pepper to taste
US Customary
-
Metric
Instructions
Preheat oven to 375 degrees F.
Heat olive oil in large skillet over medium heat
Sautee chard for 5 minutes until tender, remove from skillet and set aside.
Repeat saute process for mushrooms and leeks, separately.
In large mixing bowl, whisk eggs then add milk, cheese, and salt and pepper. Mix well.
Combine sauteed vegetables with egg mixture, blend well.
Return entire mixture to skillet and evenly distribute tomatoes on top.
Place quiche in oven and bake for 40 minutes or until firmly set.
Serve immediately.
Video
Notes
Top Tips for Making the Best Veggie Quiche Recipe
Before mixing and adding the eggs, be sure they are at room temperature.
Use block cheese and shred it yourself.
Use 2% or whole milk for this crustless vegetable quiche.
Nutrition
Calories:
198
kcal
|
Carbohydrates:
4
g
|
Protein:
12
g
|
Fat:
14
g
|
Saturated Fat:
7
g
|
Cholesterol:
135
mg
|
Sodium:
249
mg
|
Potassium:
240
mg
|
Fiber:
0
g
|
Sugar:
2
g
|
Vitamin A:
1125
IU
|
Vitamin C:
4
mg
|
Calcium:
261
mg
|
Iron:
1.1
mg